Parmesan Oil

Annisette's Note:

Parmesan flavored oil. This will keep for up to 6 months, stored in a cool, dark place.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Yield: 2 cups

• 2 cups olive oil
• 3 ½ ounces parmigiano-reggiano cheese , finely grated
• ¾ ounce parmigiano-reggiano cheese , shaved (with vegetable peeler)

Directions:

1. In a small pan, combine 2 cups olive oil and Parmesan cheese. Stir over low heat for 10-15 minutes, or until the Parmesan starts to melt and clump together.
2. Remove from heat and allow to cool.
3. Strain into a 2 cup sterilized bottle and add 3/4 oz shaved Parmesan cheese. Seal and label the bottle.
4. Store in a cool, dark place for up to 6 months.

Reviews

[Kizzikate]

I loved how this came together. I bought some pretty bottles and will be giving this a Christmas Gifts, along with dipping bowls, etc. Thanks!

[Susie D]

I made a small amount of this to use for french bread. I think one could easily add jarred minced garlic to the oil. I want to try that next time. Thank you for sharing your recipe!

[Donna Luckadoo]

I used this on my French Bread before baking it and we loved it! I think this would also be great to use for dipping your bread or even poured over your cooked pasta!